Hills Foods - Suppliers of Organic Meats, Game Meats, and Specialty Poultry

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This Month's Featured Recipes

Arctic Muskox Rouladen
Venison Ossobuco
Rabbit Dijonnaise
Pheasant with Brandy Cream Sauce
Kona-Style Ogo Salad

Arctic Muskox Rouladen (Serves 6)
18 x 1 1/2 oz.	thin slices of muskox (top round)
6 oz.	ham
6 oz.	pickle
6 oz.	carrot
1 tbsp.	flour
2 tbsp.	butter
12 oz.	stock
6 oz.	red wine
	seasoning
Rub muskox slices with salt, pepper and mustard. Cut ham, pickle and carrot 2 1/2" in length and place on slices of muskox. Roll up tightly and secure with tooth picks. Dip rolls in flour and fry in butter to brown on all sides. Add stock, cover and cook for 30 minutes. Add wine and reduce, scraping bottom of pan. Adjust seasoning. To serve, place a ring of warm potato salad on plate. Pour sauce in centre. Put rolls on top, cutting 1 open.

Venison Ossobuco (Serves 4)
4	large Northern Velvet venison shanks (sliced 2" thick)
1	medium onion, coarsely chopped
1	clove garlic, crushed
2 oz.	butter
10 fl. oz.	dry white wine
12 oz.	tomatoes, peeled and chopped or use a 14 oz. tin of chopped Italian tomatoes
1 tbsp.	tomato paste
	salt and freshly ground black pepper
For the garnish, mix together:
1	clove garlic, finely chopped
2 tbsp. (heaped)	freshly chopped parsley
	grated rind of 1 small lemon
In a wide, thick-bottomed casserole dish, fry the onions and garlic in half the butter until golden brown, then remove them to a plate with a slotted spoon. Add rest of butter and lightly brown venison pieces on each side. Pour in wine and reduce slightly before adding the onion, garlic, tomatoes, and tomato paste. Season with salt and pepper. Cover the casserole and leave to simmer on top of stove for about 45 min. Remove lid and cook for a further 20 - 30 min. until meat is tender and liquid has reduced a little. Serve with rice or baked potatoes and sprinkle with the garnish. Don't forget to dig out the marrow from the centre of the bone, it's the best part and it's good for you!

Rabbit Dijonnaise Prepared by Chef Alan Heron (Serves 4 to 6)
6	rabbit legs, boned
1/4 cup	all-purpose flour
2 tbsp.	olive oil
1	medium onion, finely chopped
1	large garlic clove, crushed
1 tsp.	Dijon mustard
	dash of Worcestershire sauce
	salt and freshly ground black pepper
1/3 cup	whipping cream
500 g.	wildrice linguine
Marinade
2 cups	vegetable stock
1/2 cup	dry white wine
1 tbsp.	Dijon mustard
1 large	garlic clove, crushed
2 dashes	Worcestershire Sauce
	pinch of fresh or dried thyme
	salt and freshly ground black pepper
Combine marinade ingredients in a large shallow bowl. Stir to blend. Add boned rabbit legs and turn in marinade to evenly coat. Refrigerate for 1 hour. Remove from marinade and pat dry with paper towelling. Reserve marinade mixture. Heat olive oil in a large frying pan. Add onion and garlic and saute until soft and clear. Add rabbit legs and saute on all sides over medium heat for 8 to 10 minutes. Remove rabbit from the pan and set aside. Whisk in mustard, Worcestershire sauce, and salt and pepper to taste. Whisk in 1/2 tbsp. flour. Cook for a couple of minutes. Strain marinade and add 1/2 cup to the pan. Whisk until smooth. Whisk in cream and remaining strained marinade. Add rabbit. Cover and simmer for 20 to 25 minutes until rabbit is tender and sauce coats a metal spoon. Meanwhile, cook linguine until done as you like. Drain and place on a large platter forming a nest of noodles. Place rabbit legs into the nest of noodles and drizzle with pan juices. Serve at once.

Pheasant with Brandy Cream Sauce (Serves 4)
1	pheasant, about 3 lb.
1/4 cup	butter
1/3 cup	finely chopped shallots or mild onion
1/4 cup	brandy, warmed
2/3 cup	chicken stock
1/4 tsp.	salt
	dash pepper
3 slices	bacon
2/3 cup	whipping cream
2 tbsp.	horseradish
2 tbsp.	cornstarch
2 tbsp.	cold water
Clean pheasant and tie legs with string. Heat butter in a large skillet at medium-high heat. Add shallots or onions; saute until tender, about 4 minutes. Push to one side and add pheasant to skillet. Brown on all sides. Transfer pheasant and shallots to a roasting pan. Heat brandy, pour into a ladle, light and pour over pheasant. When flame subsides, pour chicken stock into pan. Sprinkle pheasant with salt and pepper. Place bacon slices on pheasant's breast. Roast, uncovered, at 425 degrees Fahrenheit for 25 minutes. Mix whipping cream and horseradish. Pour into pan juices. Roast, uncovered, for about 20 minutes longer, basting with sauce occasionally. Remove pheasant to a heated serving platter; keep warm. Mix cornstarch and cold water. Stir into pan juices. Cook and stir until slightly thickened. Serve with pheasant.

Kona-Style Ogo Salad (Makes Six Cups)
1 lb.	cultured Limu Ogo (seaweed)
3/4 cup	vinegar
1/4 cup	soy sauce
1/2 cup	sugar
1 tsp.	salt
1/2 tsp.	sesame oil
1 tsp.	minced ginger
1 clove	garlic, minced
1	Hawaiian red pepper, minced
2	tomatoes, diced
1	large Maui onion, thinly sliced
1	cucumber, diced
3	green onions, thinly sliced diagonally
1/2 cup	toasted sesame seeds
Rinse limu in cold water; drain well. Combine vinegar, soy sauce, sugar, salt, sesame oil, ginger, garlic, and Hawaiian red pepper; blend well. In a large bowl combine limu and all the remaining ingredients; toss lightly. Add sauce and mix well. Serve immediately or chill.

Hills Foods Ltd.
Suppliers of Organic Meats, Game Meats, and Specialty Poultry
Unit 130 Glacier Street
Coquitlam, British Columbia
Canada V3K 5Z6
Phone: (604) 472-1500 / Fax: (604) 472-1501
E-Mail: sales@hillsfoods.com